Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation | ||||
| Aquatic Science and Fish Resources (ASFR) | ||||
| Article 4, Volume 1, Issue 0, 2020, Page 17-22 PDF (277.39 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asfr.2020.48180.1009 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hesham Amin   1; Omaima Ahmed2; Mofida attaia attaia3
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| 1Suez University, Faculty of Fish Resources, Egypt | ||||
| 2fish processing and technology dep., Suez university | ||||
| 3fish processing technology dep., suez univ. | ||||
| Abstract | ||||
| Fesikh is a traditional salted fermented whole fish product of high nutrition, unique flavor that is popular in Egypt. The aim of this study was to reduce and control the salting fermentation process during preparing the salted fermented Tobar fish (Mugil capita). Estimation safety and quality of this product showed that, an aerobic bacterial load was | ||||
| Keywords | ||||
| Fesikh; fermentation process; Tobar fish; TVB-N; lactic acid bacteria | ||||
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